Garlic Mushroom Wine Sauced Chicken And Spinach S - cooking recipe

Ingredients

8 ounces boneless skinless chicken breasts or 8 ounces boneless skinless chicken breast tenders
2 teaspoons lemon pepper
8 ounces white button mushrooms, sliced
1 large shallot, diced (about 4 Tbsp)
1 cup tomatoes, seeded and chopped
1/2 cup white wine
1/2 tablespoon lemon juice
3 garlic cloves, minced
1 lb spinach, precleaned and tough stems removed
2 tablespoons asiago cheese, fresh grated
1 tablespoon pine nuts, toasted if desired
salt & pepper

Preparation

Season chicken breast with lemon pepper to your taste, reserve any extra to use later if desired.
In a skillet over medium heat with some cooking spray or a little olive oil, saute chicken until done. About 3-4 minutes per side. Remove and keep warm.
In same hot pan over medium heat (use more spray or oil if needed) saute mushrooms, shallot, garlic and tomatoes until soft and tomatoes break down. Add fresh spinach and a pinch of salt and cook until it just starts to wilt. It will cook more in the next step.
Add wine, lemon juice and enough water to equal one cup liquid and cook just until reduced to a thin, glossy sauce. Season with salt and pepper to taste. You can use any reserved lemon pepper here too.
Place spinach mixture on a plate adding warm chicken on top. Sprinkle with asiago cheese and pine nuts. Serve and enjoy!